Pressed Veal

Ingredients

• Three pounds chopped veal
• one-half onion chopped
• one teaspoon of salt
• one teaspoon of pepper
• one teaspoon of nutmeg
• two tablespoons of cream
• one of melted butter
• four eggs
• four crackers rolled fine

Method

1. 1

   Mix all together, place in a bread tin, put upside down in a roasting pan and bake for one hour and a half.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The New century cook book (1899), page 28. The excerpt below is the record exactly as published.

Pressed Veal. Three pounds chopped veal, one-half onion chopped, one teaspoon each of salt, pepper and nutmeg, two tablespoons of cream, one of melted butter, four eggs, four crackers rolled fine. Mix all together, place in a bread tin, put upside down in a roasting pan and bake one hour and half. Mrs. J. E. Stuart. Bewitched Veal. Have the butcher chop together three pounds of lean veal and half a pound of salt pork. Add a tablespoonful of minced onion, half a grated nutmeg, saltspoonful of red pepper, half teaspoonful of salt, three eggs, well beaten, and a small teacup of milk. Pack into a buttered breadpan, cover with cracker dust and bake two hours and a half, basting occasionally with a mixture of hot water and melted butter. Cool in the pan, and when ready to serve cut in thin slices. What remains can be kept on ice for future use. Beef Loaf. Three pounds beef, chopped fine, three eggs beaten to- gether, six crackers rolled, one tablespoonful salt, one table- spoonful melted butter, one teaspoon pepper, sage to taste. Mix well and moisten with milk. Put a little water in bottom of pan and cover while baking. Bake one hour and a quarter. Mrs. F. P. Richards. Beef Loaf. Three pounds of beef, chopped fine, three eggs beaten to- gether, six crackers rolled fine, or their equivalent in bread crumbs, one teaspoonful pepper

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